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One-Skillet Rotisserie Chicken Pot Pie

One-Skillet Rotisserie Chicken Pot Pie


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Who doesn't like chicken pot pie? Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make. If you've never worked with frozen puff pastry before, know this: Letting it thaw overnight in the fridge overnight is non-negotiable. If you try to work with puff pastry that is not fully thawed, it'll crack and become a whole mess, and nobody wants that. But just the smallest bit of planning ahead will be rewarded with buttery, flaky, pot pie perfection.

Steps

  1. Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4–5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out—sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.

  2. Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.

  3. Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.

  4. Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.

  5. Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with turnips and garlic.

  6. Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe—you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.

  7. Add turnip mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often, until just beginning to soften, 3 minutes.

  8. Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.

  9. Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.

  10. Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.

  11. Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.

  12. Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

  13. Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.

  14. Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.

Related Video

Molly Makes One-Skillet Rotisserie Chicken Pot Pie

Reviews SectionI’ve been making bon Appetit recipes for over a year. Every one has turned out exceptional (even better than exceptional!) most of the time....except for Molly’s. Every recipe I’ve tried from Molly has been a complete disaster.I’ve tried this one a few times, multiple ways, and nope. Either bon Appetit is withholding information or somebody doesn’t know what she’s doing. I feel like it’s Molly.Experienced chef here - everyone’s recipes work. All of bon Appetit except for Molly’s. Just stating the facts.AnonymousWho cares?06/10/20This was FANTASTIC! Everything you want from a chicken pot pie. And I have something to say to those turnio haters, you guys are cray. The turnips were delish :)AnonymousMontreal05/10/20My Fiancé and I loved this recipe! I actually took the creative liberty of using one 14 oz. can of coconut cream in place the heavy cream, and plain ghee for the butter to make this recipe dairy free. I also added carrots with the turnips for added variety. Added a pinch of cayenne pepper per a previous review. Instead of a cast iron pan, I used my 3.5, quart Le Creuset Braiser as the vessel, and it worked out perfectly! Really looking forward to making this recipe again for more friends and family.AnonymousCartersville, Georgia04/17/20“This was the best pot pie ever!” Quoted from my kids and husband. If I didn’t receive a bunch of fresh young turnips from our CSA I would have never looked up a recipe like this and or made it. I followed the recipe to a T. It had the right amount of salt and seasonings so no adjustments were needed in the final step or after serving. It was perfect.I am sorry to disagree with Molly, but for me, this recipe has too many turnips. I did enjoy the flavor of the sauce, and the ease of assembly and cooking. But the turnips, for me, made the flavor of the overall dish a little too one-note and sweet. I would have preferred a more varied mix of veg to help balance out the flavor and cut through the richness of the sauce. I likely won't be making this one again.nowinlivingcolorSacramento, CA03/30/20Delicious recipe. I did change it quite a bit, using potatoes instead of turnips while adding 5 celery and 4 carrots. The potatoes were added where the recipe calls for turnips, cooked for 8 mins. Then the recipe order was the same, with the celery and carrots added with the peas. Just an amazing recipe.AnonymousWisconsin03/20/20Was surprised by how delicious this is! Turnips and white wine? Would never have thought of that combo! If found the turnips gave the pot pie a much lighter taste than potatoes and recommend that everyone try it as written. It yields 6 generous or 8 servings! I followed recipe, except that I had phyllo instead of puff pastry! Don't make that substitution - I won't do that again! But I will definitely make this again, but with puff pastry.ruth10North Carolina03/20/20Such an easy dish to make whenever you’re craving home cooked food! So warm and filling. I have honestly made this so many times for friends and they love it. I do however replace the turnips with potatoes. Thanks for the recipe !Just like every bon appetit recipe I’ve made, it came out amazing! The flavor is incredible! I did put in carrots instead of turnips and I forgot the frozen peas but still, amazing! Can’t wait to make this dish again! Thanks Molly!!AnonymousNorthern California 12/28/19Wow! I had never had chicken pot pie but stumbled on this recipe and decided to try it. And wow! So good aded the carrots for color and wasn’t disappointed! Turnips are great in it but carrots not mushy!( Even the kids wanted seconds )AnonymousPuerto Rico 12/22/19My boyfriend and I love this recipe. It’s such an easy recipe to put together, throw in the oven and forget about. We found this recipe the day we decided to make it and were not able to thaw the pastry over night but it still came out fine! Also we added a bit of fennel seed and it really brightened everything upgabriellerhumphrey3363New York 12/21/19Officially team turnip! This recipe was so delicious, we are already looking forward to making it again. Thanks, Molly! ☺️Yum! I made a vegetarian version. With only a 10” pan, we just added what veggies would fit and used half a cup less of the cream. Used one shallot and one onion instead of two onions and added celery with the turnip mixture. Only had a sweet sauv blanc on hand but it worked. I also used a homemade puff pastry I started earlier in the day. The pie didn’t get as golden brown as it was supposed to but probably has something to do with the pastry since we let it go in the oven for a longer time than instructed. Overall tasty and you could easily switch out whatever filling you prefer. Carrots, celery, potato, broccoli would do well in the same pie if you like a soft stew sort of filling.Loved this recipe! I used it to make two smaller versions, one chicken and one vegetarian. I added leeks and torn chanterelles (which were texturally quite chicken-like for the veg pie!) and played a bit fast and loose with the other ingredients, but Molly's recipe was a great roadmap to get me where I was trying to go. These were the first pot pies I've ever made, and the results were delicious! Thanks, Molly and BA! <3k.a.patersonBritish Columbia, Canada11/13/19Thought this was great but like others I made some substitutions. Instead of turnips I used 3 small yukon gold potatoes, 1 cup carrots, 1 cup celery and probably a little more than 1 cup of cremeni mushrooms. I only had 1/2 and 1/2 so subbed that for the heavy cream. Turned out great and will make again!Anonymouscalifornia11/09/19Used less cream to make it healthier. Good but on the bland side. Will use more thyme next time. Cooking in a 12-in h cast iron skillet worked well. Mushrooms would be a good addition.AnonymousCalifornia 10/08/19We loved this, but have altered it to our families tastes. Turnips cut in half, replaced with some rutabaga​ and red potatoes. Onions replaced with shallots and peas cut in half.To quote the culinary great Action Bronson: F**k that’s delicious! And it was.probably one of the best recipes I’ve made from BA. And I rebelled too. I used Chardonnay instead of a dry white wine,,I used 1 cup of single cream—which I think let the flavours come through without being smothered and finally I threw in some mushrooms because I had some. This was outstanding. Thank you.Nikkifit67London, England06/13/19I only had a 10" skillet so I only used one onion and one turnip. Added carrots and celery.It's a lot of liquid for a 10" skillet so it bubbled all up on the baking sheet. Also not sure if the size of the skillet affects the cook time as well but I feel like after its first round in the oven at 400, my crust was super golden brown.I should've left my wine to burn off the alcohol longer than suggested - it has a strong taste. Also mine came out a LITTLE too liquidy. Super easy tasty pot pie recipe though. Would definitely make it againAnonymousNewport Beach, CA05/29/19This is a question rather than a review. If one had a 10" cast iron skillet & a 14" cast iron skillet, but no 12" cast iron skillet. Which of the first two (10" & 12") would most likely work out better with this recipe?Bonnie C.Culpeper, VA05/13/19i love this and can't wait to make it again in the summer when it's not the season for chicken pot pie :)I used carrots instead of turnips because i've never had a turnip (lame) so i wasn't sure what I would be looking for in cooking with them. I also had chicken i had to use so i just roasted the breasts and shredded them.Huge fan of the puff pastry bc i like to focus on perfecting the filling. I didn't roll mine out enough but it still worked.I also didn't cut my slits large enough as the beautiful image up top but the crust still cooked properly. the hardest part with pot pie is letting it not just cook long enough but REST. I never wait long enough and while it tastes delicious if you wait longer after it's out of the oven the textures improveAnonymousPhiladelphia04/09/19This recipe is amazing. I’m extremely satisfied, thank you! I plan on showing it to my inlaws to display some cooking prowess.CgchargingFargo, ND03/24/19If I wanted to make this vegetarian friendly could I just substitute the chicken for more veggies? I can imagine the chicken and chicken stock are quite important for taste development.AnonymousAmsterdam03/18/19and for anybody that would discard perfectly fine chicken skin -- begone with you! when you have chicken skin on hand, make gribenes -- i call them Jewish chicharrones. cut the skin into little squares or diamonds, and use some schmaltz to crisp those little babies up. when done, drain on paper towels and sprinkle with flaky salt. save the schmaltz. no need to throw out the baby with the bathwater!hollis5Vero Beach, FL02/02/19

Recipe: Easy Skillet Chicken Pot Pie

The times I tend to crave chicken pot pie the most are at the end of long, busy days, which is exactly when I don’t have the time to make it. This recipe is the answer. It relies on a few store-bought conveniences and comes together in one skillet, so it’s a pot pie you can pull off on those kinds of nights.

A Chicken Pot Pie for the Rest of Us

Traditional chicken pot pie, with a homemade crust and a slow-simmered filling, is undoubtably wonderful, but it requires the better half of an afternoon to assemble. This version streamlines things, calling for quick-cooking bite-sized pieces of boneless, skinless chicken breasts along with store-bought chicken broth and a bag of frozen peas and carrots. The filling comes together quickly in a skillet. Then, instead of getting transferred to a pie pan to bake, it’s topped with a store-bought crust and baked right in the skillet.


One-Skillet Turnip, Mushroom & Rotisserie Chicken Pot Pie

Hello friends, it’s been awhile. How are you? Have you been enjoying the changing leaves and falling temps? Here in Wisconsin we are having some of the best fall colors we’ve had in years and it feels like a gift to us all for surviving the madness that is 2020.

The past three weeks on the farm have been absolutely lovely. Surrounded by gold tree lines, wispy grasses, and moody skies, we’ve been working away on cleaning up the fields and hauling in the last of the storage crops. Despite all our fears about fall, all the late plantings and seedings lost in the greenhouse, the CSA boxes have turned out pretty swell. Today we deliver our last CSA box and it is a celebration of mid-October. It’s packed full of hearty roots (turnips, celeriac, radishes, sweet potatoes) and brassicas (broccoli, cabbage, mustard greens) along with some lettuce and a leek or two. It’s a gorgeous colorful fall goodbye.

And this recipe, this recipe celebrates all of it: the last box of the season, the crisp fall weather, the changing leaves, the transition to storage veggies that it can be hard to get excited about (because as much as I love local food, I will never pretend to love a turnip as much as a tomato), and the heavier flavors of colder days.

Shifting towards pot pie on a gray October day just feels right. And I love that this particular pot pie recipe because it focuses on a couple harder to use (for me at least) fall veggies. It’s so easy to throw diced potatoes, carrots, and frozen peas in a pot pie, but why not add more robust flavors? I love the way the lowly turnip takes center stage. It adds complexity to the rich sauce.

Celery and mushrooms also turn things up a notch. Celery is an aromatic vegetable, similar to onion and garlic, which again just adds a little boost of flavor to the final dish. I’m sure the addition of mushrooms was not completely essential, but I had a bunch in my fridge and just can’t skip them when using complementary ingredients like white wine and cream. Mushrooms are made for a white sauce–adding an earthiness that just can’t be substituted any other way.

So yes, the flavors are bold. It’s a heavy hitting recipe- definitely a 10/10 in the flavor department- but I also love this recipe because of it’s simplicity. It may not seem simple. I know I’m asking you to make a pie crust from scratch, but that is only because 1) I know you are capable, 2) the rest of the recipe comes together so easily, and 3) because pot pie (with a single crust on top) is the most forgivable kind of pie.

I hope you love this recipe and that it brings you maximum levels of comfort and joy. I hope you save the chicken bones to make a lovely stock for a nice light soup to be devoured later in the week, and I hope you enjoy every single bite.

ONE-SKILLET TURNIP, MUSHROOM & ROTISSERIE CHICKEN POT PIE
Adapted from Bon Appetit

Takes 1 hour (plus time to chill the pie dough)
Serves 6-8

1-1/4 cup flour
1-1/2 teaspoons sugar
2-1/2 teaspoons Kosher salt, divided
13 tablespoons butter, divided
1/2 cup ice water (literally a 1/2 cup of water with an ice cube or two thrown in)
1 yellow onion, diced (or 1-2 diced leeks)
10 twists freshly ground black pepper (or 1 teaspoon black pepper)
2 purple top turnips, peeled diced (about 2 cups)
8 ounces cremini (or shittake) mushrooms, diced
6 smashed garlic cloves
3-4 stalks celery, thinly sliced
3 tablespoons flour
1 cup white wine
1 rotisserie chicken
1/2 teaspoon thyme
2 cups heavy cream


🍳 Main Ingredients

Diced Chicken | I used a boneless skinless chicken. I cut into even cubes for an even cook.

Vegetables | A potato diced and then some frozen peas and carrots are what I used along with onion to flavor the dish.

Seasonings | Salt, pepper, thyme, garlic along with chicken broth help to add even more flavor to this pot pie.

Pie Crust | Now I reached for a store-bought pie crust you roll out. If you want go ahead and make your own pie crust!


Skillet Chicken Pot Pie

This easy one dish chicken pot pie is made in a skillet and topped with a pre-made pie crust. An easy weeknight meal that tastes like it’s been cooking for hours and has fewer calories than a traditional pot pie. More flavor…..less guilt!

Chicken Pot Pie is the ultimate comfort food….right next to beef stew and baked macaroni and cheese, it’s what I want to eat on a cold winter day. Growing up, I hated the crust. I hated pie crust. I thought it was the worst part of the pie. Let’s face it….you never serve just pie crust. It’s always a vessel for some type of filling, cherries, apples, chicken stew. It’s never been served like, “Here….I made this wonderful pie crust for you….it’s amazing!” No….people would think you’ve lost your marbles and ask you where the PIE is!

And another point to make about that crust…..it’s loaded with calories. It’s usually what makes the pie so artery clogging. Which is, now, unfortunate for me because I love the crust. Like mashed potatoes, I have grown to love the contrast it provides to the ingredients that fill it’s shell. And now my jeans are choking my waistline. I refuse to buy a bigger size because then….well, you know what happens then. I’d rather have the not so subtle reminder that I have an extra winter layer and it needs to be addressed. Stat.

So, what to do? I wanted Chicken Pot Pie and my readers want a one dish meal. Less pots and pans to clean because who wants to be slaving away in the kitchen after a long day at work or of wiping Chap Stick off the windows. (True story.)

I came up with a plan…..make everything in one skillet…..utilize my favorite Pillsbury Refrigerated Pie Crust (this post is not sponsored by Pillsbury) for a single crust chicken pot pie and lighten things up with a few little tricks. Voila! Dinner is served.

Some tips for make ahead….you can cook the chicken breasts a day in advance and store them, cut up, in an airtight container. You could ALSO use a rotisserie chicken from your local store but use almost all the meat since the breasts on a store cooked rotisserie are usually very small. You can also use a Vidalia onion instead of a red onion….the only difference will be the color of the gravy that you end up with. AND I used fresh peas but frozen and thawed peas would work just as well.


4. Parmesan Pasta

I know I said it&rsquos not all pasta and noodles. But you have to admit that there&rsquos nothing more comforting than a big bowl of pasta.

Although this needs 20-25 minutes to cook, it will only need five minutes of your time to get ready.

Once you&rsquove melted the butter and cooked the garlic until fragrant, you can add the broth, milk, and cream.

The pasta will cook right in that sauce before adding a handsome helping of parmesan cheese, which will stir through and melt.

Since this is so easy to make, why not add a side of homemade garlic bread to really impress?!


Cheesy Rotisserie Chicken Enchilada Skillet

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

I’m obsessed with Chicken Enchiladas, so I loved this easy skillet version! I used my homemade enchilada sauce which I usually double and keep in the freezer because it’s so dang good, but you can use jarred if you wish!

This recipe was slightly modified from the Cook90 The 30-Day Plan for Faster, Healthier, Happier Meals (affiliate link) written by David Tamarkin. The book challenges you to cook for 30 days to transform the way you eat and feel – I love this concept! This recipe got my attention because A: I love enchiladas and B: I love that it uses a rotisserie chicken to simplify the dish for one pot cooking, much like I do with my Chicken Pot Pie recipe from my cookbook Skinnytaste One and Done. This turned out delicious and the servings are very generous and filling. The recipes in the book all look delicious, I can’t wait to try more.


30-Minute Dinner Recipes

Get dinner on the table in a half-hour or less with these quick and easy recipes.

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Classic Shrimp Scampi

We can't get enough of shrimp scampi! Do we love it because it&rsquos simple but seemingly fancy? Or because it&rsquos done in 30 minutes? Or because we just can&rsquot resist a buttery wine sauce? All of the above!

Turmeric Chicken Flatbread

Turmeric is popular in smoothies and juices, but we upped the ante and used it to season boneless chicken thighs. Mixed with pumpkin pie spice, it makes a flavorful seasoning for boneless, skinless chicken thighs. Served on top of crispy naan and drizzled on a tangy yogurt sauce, you've got a complete meal in just 20 minutes!

Sweet and Sour Glazed Shrimp

You won't believe how easy it is to get the perfect balance of flavors for this shrimp. Just mix Chinese plum sauce, ketchup and rice wine vinegar.

Sesame Pork Milanese

Pounding the pork chops thin helps speed the cooking process, allowing you to pull this whole dish together in just 30 minutes. If you don&rsquot have a meat mallet you can use a heavy skillet, instead.

Chicken Scampi Pasta

Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic &mdash making it even more weeknight friendly. This recipe gets you in and out of the kitchen in less than 30 minutes.

BLT Bean Salad

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans.

Indian-Spiced Pepper Steak

The secret to this quick dinner's Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.

Hot Sausage Cast-Iron Skillet Pan Pizza

The key to a pan pizza is preheating the pan so the dough starts to cook right after it is placed inside. That'll help you get a super crispy crust on the bottom.

Buffalo Chicken Enchiladas

Stuff corn tortillas with a cheesy Buffalo chicken filling for a mashup you'll crave again and again. It's an easy weeknight winner, thanks to rotisserie chicken.

20-Minute Sausage and Pepper Ravioli Skillet

We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.

Pork Chops Pizzaiola

Crispy Chicken Thighs with Caramelized Lemon Rinds

The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.

Pretzel-Mustard-Crusted Pork Sliders

Playing off the classic pairing of pretzels and mustard, we've transformed the everyday pork tenderloin into something truly special. First, we slice it into thin cutlets. Then we coat the cutlets with an egg and mustard mixture and roll them in pretzel crumbs. Fried until crisp and tucked into adorable slider buns, they're topped with a creamy, tangy mustard sauce for an irresistible weeknight meal.

Escarole and Bean Soup

A hearty dinner doesn't need to include meat &mdash just ask Giada. This classic Italian soup is filled with tart escarole and hearty cannellini beans. A chunk of Parmesan is the secret ingredient that makes the soup silky and rich.

Stuffed Cabbage Cups

This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.

Ravioli with Lemon, Peas and Pancetta

We love a good quick-fix dinner &mdash like this one, made from packaged ravioli. We elevate the pre-made pasta by creating a simple, homemade sauce with lemon, butter and cheese. Peas and pancetta make it a meal.


One-Skillet Leek and Parmesan Chicken Pot Pie

Melt butter in an 8-inch ovenproof skillet over medium heat. Add leeks and carrots and cook until softened, 4-5 minutes. Stir in garlic and cook for an additional 30 seconds.

Stir the flour into the vegetables and continue to cook for 30 seconds while stirring. Stir in the stock, cream, salt, thyme, and pepper. Turn the heat up to medium-high to simmer the filling and thicken it to almost the consistency of a thick pot pie (it will continue to thicken as it bakes!) Taste and adjust for seasoning.

Stir cooked chicken, frozen peas, and parmesan into the mixture and remove skillet from heat. Allow to cool slightly.

Place pie dough over the skillet and use sharp kitchen shears to trim the dough, leaving a 1/2-inch overhang (it will shrink as it bakes). (Throw excess away, or cut it into little squares, sprinkle it with cinnamon and sugar and bake it!) Cut two 2-inch slits in the middle of the pie dough to allow steam to escape. Brush pie dough with a little heavy cream and sprinkle with flaky salt and freshly cracked pepper

Place skillet on a baking sheet to catch any drips and bake for 25 to 35 minutes, or until pie crust is golden brown. Different pie crusts will take different amounts of time, so start checking on it at the 25 minute mark.

Use a big spoon to dish the pot pie into two shallow bowls. Enjoy!

Don’t have an 8-inch skillet? You can use a 10 inch skillet, or divide the pot pie filling between two large ramekins or ovenproof bowls, top them both with pie dough, and bake.

Don’t want to buy an entire rotisserie chicken? Cook one medium chicken breast and shred it, that’ll be about the right amount of meat. Vegetarian? Swap in quartered, sautéed mushrooms for the chicken.

Your skillet will be very full at first - don’t worry, the leeks will cook down to give you more room to work. If we weren’t trying to cook this entire pot pie in one skillet we’d use a larger skillet, but we are minimizing clean up here, people!

Most pot pies have celery in them, but I hate asking you to buy an entire head of celery just to use one stalk. If you already have it in your fridge, dice up a stalk and add it in the with leeks and carrots. FYI, you can often buy carrots individually so that you don’t have to buy a whole bag.

If you already have a small yellow or white onion (or can’t find a leek!), you can use it (diced) in place of the leek. But I highly recommend going for the leek.

I saw a pot pie recipe on @foodandwine where they use white country bread instead of pie dough. If you wanna give that a go, just cut off the crusts, cut it to cover the filling in one layer, and proceed with the recipe!

1 to 2 cups of ANY veggie works (in place of the carrots and peas). If you already have cauliflower and corn, use that! Potatoes and parsnips? Cool! Broccoli and zucchini? Right on. You get the picture. You can pretty much pot-pie anything.


Rotisserie chickens rotate in a supermarket window, hypnotizing those who wander by. With that crispy skin, that wonderful aroma of roasting meat, and the slightly surreal light that makes them glow, how can anyone possibly resist? [related]

I think the best way to eat a rotisserie chicken is in the car, while it is still hot in its foil-lined paper bag. There is nothing more satisfying than ripping off a piping hot leg and eating it on the way home, with a pile of napkins at the ready.

Should you make it home with chicken to spare, hurrah! Congratulations on your iron will. Now you have dinner at your disposal and you are free to fritter away the day with no concerns about what to make once the sun sets. Using rotisserie chicken eliminates the need to poach, roast, fry, steam, or cook your protein in any way. Complicated and time-consuming recipes suddenly seem more manageable when the chicken is already cooked and ready to add in the final stages of the recipe. The number of pots and pans used decreases and the taste and seasonings of rotisserie chicken adds so much extra flavor with no extra effort. For busy weeknights, rotisserie chicken is a wonderful thing to have on hand.

So next time you glance in the direction of those rotating birds, just give in to temptation and buy that chicken, then look through these 21 recipes. From chowders and tacos to pastas and flatbreads, there are many fantastic recipes to make using the humble and wonderfully versatile rotisserie chicken and enjoy these 21 great dishes to make with supermarket rotisserie chicken


Skillet Chicken Pot Pie

Skillet Chicken Pot Pie. This hearty, comforting meal is easy to make and perfect for a weeknight family dinner! This pot pie is loaded with flavorful chicken, veggies and topped with a crispy, golden pastry. All made in one skillet for easy clean up!

A classic pot pie recipe gets an update in this quick and easy to make Skillet Pot Pie recipe. Use a rotisserie chicken, to make this recipe even easier. Instructions are included below to make this starting with raw chicken also.

Making this pot pie in a large cast iron skillet allows us to cook the entire meal in one skillet, saving dishes and giving a wonderful cozy feeling to the meal.

The combination of shredded chicken, vegetables, broth, and golden crisp pastry on top is comforting AND hearty. Similar to this Chicken Pot Pie Soup, or this White Chicken Chili except thicker and there’s the crisp, golden crust on top to enjoy.


Watch the video: Μωραΐτης Γύρος κοτόπουλο.


Comments:

  1. Enda

    And how to reformulate?

  2. Kegis

    It seems to me nishtyak!

  3. Laodegan

    Very useful thing

  4. Zulkizahn

    have responded Quickly :)



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